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1 1/4 c. graham cracker crumbs
1/4 c. crushed Oreos
1/4 c. sugar
6 Tbsp. melted butter
3/4 c. creamy peanut butter

3 pkg. (8 oz.) cream cheese
1 c. sugar
1 c. sour cream (8 oz.)
3 eggs, beaten
1 1/2 tsp. vanilla
1 c. hot fudge ice cream topping
6 peanut butter cups, cut into small wedges

In a bowl, combine cracker crumbs, Oreos, sugar and butter. Press
into bottom and 1-inch up on sides. Place on a baking sheet. Bake
at 350 degrees for 7 to 9 minutes. Cool.

In microwave bowl, heat peanut butter; spread on crust. In large
bowl, beat cream cheese, sugar and sour cream until smooth. Add
eggs; beat on low speed just until combined. Stir in vanilla. Pour
1 cup into a bowl; set aside. Pour remaining filling over peanut
butter layer.

In microwave bowl, heat 1/4 cup fudge topping until thin. Fold into
reserved cream cheese mixture. Carefully spoon over filling. Cut
through filling with a knife to swirl. Bake at 350 degrees for 55 to 65
minutes. Cool on wire rack for 1 hour.

Microwave remaining fudge topping until warmed; spread over
cheesecake. Garnish with peanut butter cups. Refrigerate overnight.

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